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Secret to intense buttercream on a Severed Finger Cake

I am going to share a recipe for the best most intense buttercream EVER.  It's a real game-changer . I have the secret to Intense buttercream. Ramp up your cakes in the simplest and cheapest way possible with this intensely beautifully flavoured buttercream. You will be amazed at how simple this is to get the flavour into creams and icings.

Course Halloween


  • 500 gm unsalted butter
  • 250 gm cream cheese
  • 240 gm Icing sugar 2 cups
  • 85 gm strawberry jelly crystals 1 packet
  • 125 ml lemon Juice
  • 1 teaspoon vanilla


  • 500 gm Isomalt sugar crystals
  • 2 teaspoons light coloured golden syrup or corn syrup
  • 2 drops of red colour paste


  • Beat the butter and cream cheese till light and creamy.
  • Add the flavoured crystals and the vanilla
  • Continue beating and add icing sugar in three lots. Beating well between additions.
  • Add the lemon juice and combine well.
  • The buttercream is now ready to use.
  • This amount will cover a three tire 20- 24 cm cake.

To make the blood

  • Mix the syrup and colour together and set aside till needed.

How to use Isomalt sugar.

  • Fill a bowl with a bit of cold water. This is to cool the bottom of the pot. Prepare a large tray and cover with baking paper.
  • Put 1/2 the Isomalt into a pot. Put the pot onto a medium heat til the sugar melts, you can stir in all the loose pieces so they melt together, then add the next 1/2. Stir carefully till the new dry bits have started to incorporate. Add the thermometer and continue cooking. The sugar will start to look like a clear bubbling liquid. Bring the sugar up to 195 C and then turn off the heat.
  • Put the bottom of the pan into the water to stop the cooking. Dry the base once cooled as water will affect the sugar if it drips into your tray
  • Pour the sugar onto the lined tray.
  • BE careful!!
  • Once set the Isomalt can be put into a storage container and kept for some time.
  • Use some of this sugar as pieces of glass. They will not melt even in the refrigerator.
  • You can always use praline too but this will melt quickly.
  • Find the recipe for Praline here.


Isomalt doesn't crystallise like sugar and water does
You need to use clean implements / spoons and spatulas
Stop the sugar going over 190 C by plunging the base of the pot into water
If you want to colour the sugar do so when it is done. use gel colours rather than liquid colours.
If you would prefer to make praline. Then folloe these directions
  • 200 gm caster sugar (1 cup)
  • 60 ml (1/4 cup)
  • 2 drops lemon juice
  1. Prepare a baking tray by greasing then lining with baking paper
  2. Put the sugar, water and lemon juice into a thick bottomed pot and put over a medium heat. Give it a quick stir to dissolve the sugar. After this do not stir again as it is boiling. you can give it a bit of a swirl by picking up the pot and haking it and swirling gently. 
  3. Let the sugar syrup boil vigarously until it starts to colour. The edges will colour first. Swirl to distribute the coloured sugar and leave n the leat till it is a dark golden colour. 
  4. pour the syrup straight onto the baking tray and tip iy so that the sugar spreads over the tray. DO NOT TOUCH THE SYRUP.
  5. The syrup will cool in about 10 minutes and you can snap it into shards
  6. Keep excess in an airtight container in the fridge for months on end